Parmesan-Crusted Sole

by Rachael Ray 9:47 AM, April 6, 2017

Aired July 7, 2017

Serves 4

4 sole filets
Kosher salt and fine black pepper
1/4 cup mayonnaise
1 cup grated Parmagiano-Reggiano
1/2 cup finely chopped parsley leaves
2 tablespoons finely chopped thyme leaves
1 lemon, cut into wedges


Preheat the broiler and position the rack one step down from the middle of the oven.
Lay fish out evenly on a baking sheet and season each filet with salt and pepper. Slather each piece with mayo then cover completely with grated Parm and the herbs.
Place sheet tray in the oven and close the door. Set a timer for 3 and a half minutes but keep an eye on the fish—it will cook quickly. When it’s ready, the Parm should be golden and crusted, and the fish should be cooked through.
Remove from oven and serve with lemon wedges alongside.


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